New York Times
Pressure Cooker Black Bean Soup
Author:Mark Bittman
18 Ingredients
1 hour
This inky soup, made in a pressure cooker, shows off black beans at their toothsome best. Adapted from the cookbook author and pressure-cooking maven Lorna Sass, the soup gets a bold finish with a mound of tomato-avocado salsa. It is hearty enough to serve for lunch or a light dinner.
Serves
1
Serves
1
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